Low FODMAP Pumpkin Bread

Fill the house with the beautiful aroma of freshly baked Low FODMAP pumpkin bread. Perfect for breakfast or as a snack with a cup of tea or coffee. Spread slices with some butter or a nut butter of your choice for extra deliciousness. Once sliced, you can freeze your pumpkin bread, and re-heat as required. It's delicious toasted slightly.

Method

First, make the pumpkin spice by mixing all of the ground spices together in a small bowl. Pour into a small glass jar and set aside. This will keep in the pantry for months.

Pumpkin Bread

Pre-heat the oven to 350F. Grease a loaf pan with butter. Set aside.

Place all of the ingredients in the bowl of a food processor or large blender. Blitz until well combined. Pour into the prepared loaf pan and bake for 50-60 minutes, or until the loaf is firm and a skewer inserted in the middle comes out clean.

Remove from the oven and cool in the tin for 15 minutes before turning onto a rack to cool completely.

To Serve

Delicious spread with butter or nut butter.

Ingredients

Pumpkin Bread

340g puréed cooked pumpkin

2 cups (240g) almond meal

½ cup (70g) arrowroot

2 eggs

55g butter, softened plus extra for greasing

1/3 cup maple syrup

1 tsp vanilla

2 tsp apple cider vinegar

2 tbs pumpkin spice

1 tsp baking powder

½ tsp bi carb soda

1/8 tsp salt

Pumpkin Spice Mix

4 tbs ground cinnamon

2 tsp ground ginger

2 tsp ground nutmeg

1 ½ tsp ground cloves

1 tsp allspice

Method

Pumpkin Spice Mix

First, make the pumpkin spice by mixing all of the ground spices together in a small bowl. Pour into a small glass jar and set aside. This will keep in the pantry for months.

Pumpkin Bread

Pre-heat the oven to 180C. Grease a loaf pan with butter. Set aside.

Place all of the ingredients in the bowl of a food processor or large blender. Blitz until well combined. Pour into the prepared loaf pan and bake for 50-60 minutes, or until the loaf is firm and a skewer inserted in the middle comes out clean.

Remove from the oven and cool in the tin for 15 minutes before turning onto a rack to cool completely.

To Serve

Delicious spread with butter or nut butter.

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Yes, liquid stevia can be used. I haven’t tested this recipe with stevia so I suggest you add a few drops and taste the mixture and see if you want it sweeter (so add more). You may need to add some extra moisture to the batter though, as you’ll lose the volumne from the maple syrup. You can always add a bit of water if your mixture looks too dry.

Hi Rebecca, can banana be substituted for the pumpkin in this recipe for those of us SIBO’ers who can tolerate banana? If so, I’m also wondering if the spices should be toned down a bit to maybe only include cinnamon and nutmeg — like traditional banana bread?

Hi Tina
Each nut has been calculated for its FODMAP values. Some nuts are higher than others, and some nuts can easily be eaten by people following a Low FODMAP diet. Do you use the Monash University Low FODMAP app? This is the best place to check the quantities of foods for low, medium and high FODMAP levels.
Being told you cannot eat any nuts on a Low FODMAP diet is incorrect. There could be other reasons why you need to avoid nuts, such as a nut allergy or because you are also following an auto immune protocol, but you can eat the low FODMAP nuts on a low FODMAP diet.
This pumpkin bread has been developed in accordance to the quantities allowed for a low FODMAP serving.
Rebecca